Grilled Salmon with Grilled Tomato, Basil, and Caper Salad

Grilled Salmon with Grilled Tomato, Basil, and Caper Salad
The high fat content of salmon makes it ideal for grilling. It easily absorbs the smoky, charred flavours of the grill and is wonderful served with just about any topping, sauce, or condiment. Tomatoes are great on the grill too, where they slowly roast, softening and intensifying in flavour. Chopped and tossed with aromatic basil and tangy capers, they form an ideal topping for the grilled salmon.
Serves 4

Ingredients:
4 centre-cut salmon fillets (each about 6 ounces/175 g), patted dry
2 tablespoons (30 mL) olive oil
A sprinkle or two of salt and lots of freshly ground pepper
4 ripe plum tomatoes, halved
2 green onions
1 cup (250 mL) fresh basil leaves
1 tablespoon (15 mL) drained capers
1 tablespoon (15 mL) red wine vinegar

Directions:
1. Prepare and preheat your grill to its highest setting.
2. Lightly oil the salmon fillets, then lightly season them to your taste with salt and pepper. Place the fish diagonally across the grates. Grill, turning once or twice, until the fish is golden brown and cooked through, 10 to 12 minutes.
3. At the same time, lightly oil the tomatoes, then place them cut side down on the grill along with the green onions. Lightly char them, turning once or twice. Transfer the tomatoes to a small bowl and crush with a fork. Chop the green onions and toss in along with the whole basil leaves, the capers, and the vinegar. Lightly season to your taste with salt and pepper. Toss everything together and spoon over the grilled salmon. Serve and share!

Tip:
Unlike most herbs, basil’s flavour is light and bright enough that the leaves can be enjoyed whole like a salad green without having to be cut into smaller pieces.